It has been too hot to cook. The last thing I want to do is turn on the stove or oven to make dinner. So I haven’t been cooking as much as I’d like to. I made this meal a few weeks ago. The recipes come from Sandra Lee’s ‘Semi-Homemade 20-minute meals 2’. This is probably my favorite cookbook because everything in it is quick and easy.
First, season pork chops with salt and pepper. Dredge pork in flour and Italian seasoning. Cook pork in skillet with oil. Remove pork and cover with tinfoil.
Remove pan from heat and add white wine. Return to heat and deglaze. Add chicken broth and butter.
Return pork to skillet and cook for 2-3 minutes. Serve with pan sauce.
- 1 1/4 lbs boneless pork chops
- salt and pepper
- 1/4 cup flour
- 1 Tbsp Italian seasoning
- 1/2 cup olive oil
- 1/2 cup wine
- 1/2 cup chicken broth
- 4 Tbsp butter
Salt and pepper pork chops. Mix together flour and Italian seasoning, dredge pork chops. Heat olive oil in skillet. Cook pork chops for 3-4 minutes per side. Remove pork and cover with tinfoil. Remove skillet from heat. Add wine to deglzae. Return to heat and add chicke broth and butter. Return pork and cook for 2-3 minutes.
Serve pork with Fettuccine with Parmesan Sauce
- 1/2 box fettuccine
- 1 10.5oz can white sauce
- 1/2 cup grated Parmesan cheese
- 1 pinch cayenne pepper
- 1 Tbsp parsley
While cooking the pork, boil water and cook fettuccine. Microwave 1 can of white sauce, then add grated Parmesan cheese, cayenne pepper, and parsley. Add sauce to cooked pasta.